Seafood Stew (Cazuela de Mariscos)

Serves 4 to 6

Ingredients

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 tablespoon (15 mL) butter
• 1 cup (250 mL) finely diced Spanish onion
• 1/2 cup (125 mL) diced yellow bell pepper (medium dice)
• 1/2 cup (125 mL) diced red bell pepper (medium dice)
• 1 cup (250 mL) finely diced carrots
• 2 teaspoons (10 mL) finely chopped garlic
• 1 1/2 cups (375 mL) light coconut milk
• 1 cup (250 mL) bottled or canned clam juice
• 1/2 cup (125 mL) white wine, preferably Sauvignon Blanc
• 1 tablespoon (15 mL) tomato paste
• 1/2 teaspoon (2.5 mL) Spanish paprika
• 1 cup (250 mL) heavy cream (optional)
• 2 pounds (900 g) shrimp (21/25 count), peeled and deveined with tails left on
• 1 pound (450 g) fresh mussels, scrubbed and beards removed
• 12 littleneck clams, scrubbed
• 2 baby squid, cut into 1/4-inch (6 mm) rings, tentacles left whole
• 2 tablespoons (30 mL) freshly chopped cilantro, for garnish
• 2 tablespoons (30 mL) freshly chopped flat-leaf parsley, for garnish
• 1 loaf crunchy rustic bread, to serve
• Lemon wedges, to serve

Directions

1. In a large sauté pan over medium heat, melt the butter in the olive oil. Add the onions, peppers, carrots, and garlic, and sauté until tender and the onions are translucent, about 5 minutes. Stir occasionally being careful not to let the vegetables brown. Season with salt and freshly ground pepper.
2. Add the coconut milk, clam juice, wine, tomato paste, and paprika, increase the heat to medium-high, and bring to a simmer. Simmer uncovered for 10 minutes. Season with salt and freshly ground pepper. Add the cream, if using.
3. Add the 4 kinds of seafood and cover the pan. Reduce the heat to medium, and cook until the clams and mussels open and the shrimp are plump, bright pink, and just losing their translucent colour, another 2 minutes.
4. Remove the pan from the heat, discarding any unopened shells. Ladle into bowls and garnish with the cilantro and parsley. Serve hot with lots of crunchy warm bread and wedges of lemon.